Industrial Chicken Meat Freeze Dryer

Industrial chicken meat freeze dryer

Breast and thigh meat of nine-week-old fryers from a commercial source was processed as frozen or freeze-dried raw or cooked meat. Objective methods were compared with sensory evaluation of texture and juiciness differences in the meat. The effect of freezing temperature (-23℃and -191℃) on the quality of freeze-dried poultry meat and the differing effect of freeze-drying on raw and cooked breast and thigh meat were also determined.

Freeze-dried chicken meat was readily distinguished from frozen. Freeze-dried meat had poorer texture and less juiciness, higher shear resistance, and more expressible liquid than frozen. Cooked chicken meat had significantly higher shear resistance (Allo-Kramer and Instron) after freeze-drying than after freezing. The shear resistance tests agreed well with panel judgments of texture and could be substituted for them. However, for meat that was frozen or freeze-dried before cooking, the differences in shear resistance were not consistently significant. 

Freeze-dried breast meat had larger amounts of expressible liquid (Succulometer) than the frozen. For breast meat, this objective test agreed well with panel judgments of juiciness and could be substituted for them. Although the panel consistently distinguished differences between frozen and freeze-dried thigh meat, little or no liquid could be expressed from any of the thigh meat; thus the test could not be substituted for the panel judgments. No significant differences in “water-holding capacity” (Grau-Hamm press) were found between frozen and freeze-dried meat; this test could not be substituted for the panel tests under the conditions used.

Freezing temperature (-23℃and -191℃) had no significant effect on meat freeze-dried before cooking. The freezing temperatures resulted in detectable differences in meat freeze-dried after cooking, but the differences were too small to be of practical importance.

Freeze drying adversely affected the breast more than the thigh. The breast meat was less tender and juicy, and had higher shear resistance, and had more expressible liquid.

Meat cooked after freeze-drying had better texture and juiciness, lower shear resistance, and less expressible liquid than meat cooked before freeze-drying.

Our company specializes in the production of industrial chicken meat freeze dryer

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FAQ:

Q1：Freeze dryer price?

A： Among the lyophilizer suppliers of the same level, we belong to the people-friendly, competitive and reasonable price.

Q2：What is the energy consumption of the freeze dryer?

A： We can save energy in many ways, such as pre-freezing, reducing energy losses, and using frequency conversion technology. Reduce the power of compressors and vacuum pumps, while ensuring product quality, reducing energy consumption, and reducing machine costs.

Q3：Can you provide a total solution?

A： Certainly. We are a professional manufacturer of customized vacuum freeze dryer overall solutions; we mainly produce all kinds of large fruit and vegetable freeze dryers | food freeze-drying equipment | production freeze dryers | small freeze dryers | pilot freeze-dryers, etc..

Q4:Is it all right to make a customer's own brand name?

A： Yes, we will meet the needs of customers.

Q5：Are you a manufacturer or trading company?

A: We are the manufacturer with decades of research and development production experience.

Q6: Can you do the design for us?

A: Sure. We will supply you with a proposal as to your specific requirement, and each machine is customized to satisfy the customer’s needs well.

Q7: How can I get a sample to check your quality?

A: We could send you the samples but the freight and the sample is charged.

Q8: How long can I expect to get the sample?

A: We will send the samples to you within 30 days after confirming your needs, and the sample arrival time depends on our distance.

Q9: Packaging & Shipping:

A: Export Wooden case&FOB Shanghai/Ningbo.

Our service:

1. Factory Acceptance Test

2. Equipment installation

1) Equipment layout design.

2) Video guidance for installation details and key parts.

3) Submit the installation plan.

4) Dispatch engineers (with professional translators) for on-site installation and acceptance.

3. User training

1) Provide users with a series of professional training from equipment installation and use to maintenance.

2) Provide long-term free technical consultation on product performance, use, maintenance, etc.

4. Pre-sales and after-sales service commitment

1) Customized service

2) Standard documents

Provide supply documents and verification documents according to the actual situation of users.

3) Equipment warranty

4) Equipment troubleshooting

5. Packaging and Delivery

Sea, land, and air are all supported.

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